“…the way Pork should taste”
Pork is a widely eaten meat around the world and is also one of the most adaptable meats. It rises to the occasion is soups, salads and stir-fries and is a natural on the grill or barbeque.
But when roasted, pork approaches culinary paradise – that amazing texture and flavour and crispy crackling… it is almost too good to be legal.
The old myth or wife’s tale – ‘make sure you cook pork all the way through to kill the worms’… well that was in the days of eating wild pigs. Since pigs have been domesticated and feed well balanced, correctly formulated diets – this wife’s tale is exactly a tale.
Many people we speak to have bad expreiences of eating pork “it’s dry & tough”. Well two points to emphasis here is most meat when over-cooked is tough & dry and with now-days common pork this occurrs with quickly due to the lack of fat content within the meat. Remember ‘Fat is Flavour’!
So you are lucky that McIvor Farm Foods Free Range Pork coming from Berkshire pigs – has the intra-muscular fat or more commonly known as marbling and you don’t need to worry about worms!
Don’t over-cook pork…you can cook/eat it like steak – a little pink in the middle (say medium) and it will melt in your mouth!
The general rule of thumb is 1 hour of cooking for every 1 kg. But the best result is probably more like 45 minutes of cooking for every 1 kg and the other 15 minutes is for resting your cooked roast covered with foil – all the best chefs talk about resting your meat.
Jason likes to rest our roast on a white platter or meat tray – so you can see the meat juices…they will indicate if the roast is cooked (if they are bloody – the roast will be under-cooked in the middle).
Some our favourite Recipes with McIvor Farm Old Breed Pork are:
- McIvor Farm Pork& Apple Sausage Rolls
- McIvor Farm Roast Suckling Pig Quarter
- McIvor Farm Glazed Christmas Ham
- Pork Sausage Bake with Tomatoes, Relish & Onions
- Pork & Apple Snag with Green Lentils
- Pea & Ham Soup
- Good Old, Roast Pork
- Sticky Ribs
Oh the list goes on… I will get some of these recipes together (and try to take some happy shots) and update these on the website.